A Picture of the Lasagna

For Easter, my Mom made this wonderful Lasagna that was filled with flavors. The dish reminded me of summer nights when we can make these Lasagna's with really good organic vegetables. I think this dish was a perfect choice for us to make on Easter 2012 because it was a very sunny day with almost no clouds in the sky which made this dish make me feel like it was summer time. There are so many different things that add a really good flavor to this dish for example the Puttanesca sauce with a Pesto oil along with all of these wonderful vegetables. We found this recipe from a another person's blog and we found out that that the recipes this lady posts are actually pretty good. In another post I am going to post about these really good lemon bars that are from this same food blog.

Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil

Adapted from Emeril Lagasse

• 1 1/4 POUNDS LASAGNA NOODLES, PREPARED ACCORDING TO PACKAGE DIRECTIONS
• 2 POUNDS RICOTTA
• 1 TEASPOON SALT
• 8 OUNCES MOZZARELLA, COARSELY GRATED
• PUTTANESCA SAUCE (RECIPE FOLLOWS)
• GRILLED VEGETABLES (RECIPE FOLLOWS)
• PESTO OIL (RECIPE FOLLOWS)

1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix the ricotta cheese with salt and 1/2 cup of Pesto Oil.
3. Lightly grease a 9 x 13-inch baking dish, then spoon 1/2 cup of Puttanesca Sauce onto the bottom of the dish.
4. Cover with a layer of lasagna noodles.
5. Top the lasagna with a layer of ricotta, then a layer of grilled vegetables, a layer of mozzarella, and a layer of Puttanesca Sauce.
6. Repeat layering the lasagna, ricotta, vegetables, mozzarella and sauce in this manner until all ingredients have been used, ending with mozzarella on top.
7. Bake until the lasagna is bubbling and golden brown, about 1 hour and 15 minutes. Allow to rest 10 minutes before serving, drizzled with the remaining Pesto Oil.

Puttanesca Sauce

Salt

1/4 cup olive oil

1 cup finely chopped onion

6 cloves garlic, minced

2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice (recommended: San Marzano)

1 cup tightly packed, pitted, chopped Kalamata olives

2 tablespoons tomato paste

2 tablespoons drained capers

1/2 teaspoon dried basil

1/2 teaspoon red pepper flakes

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and saute until soft and lightly caramelized, about 6 minutes.
3. Add the garlic and cook an additional 2 minutes.
4. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning to taste, cover and set aside.

Pesto Oil

1/2 teaspoon cracked black pepper

2 cloves garlic, minced

2 cups loosely packed basil leaves

1 cup extra virgin olive oil

1 teaspoon salt

In the bowl of a food processor or blender place the garlic and basil and process on high while adding the olive oil in a steady stream. Continue to process until well blended, season with salt to taste and set aside until ready to assemble lasagna.

Grilled Vegetables

• 4 MEDIUM ZUCCHINI, CUT LENGTHWISE INTO 1/4-INCH SLICES
• 4 RED OR YELLOW BELL PEPPERS, ROASTED, SEEDED AND PEELED
• 2 MEDIUM EGGPLANTS (ABOUT 1 1/2 POUNDS), CUT INTO 1/4-INCH ROUNDS
• 2 LARGE YELLOW ONIONS, CUT INTO 1/4-INCH ROUNDS
• 1/4 CUP EXTRA VIRGIN OLIVE OIL
• PINCH OF SALT

1. Light the grill or preheat the broiler.
2. In a large shallow bowl, toss the vegetables with oil and salt. If using the broiler, arrange the vegetables in a single layer on 2 lightly greased or non-stick baking sheets. Grill or broil in batches, turning the vegetables once, until they are tender, lightly browned, and have released most of their moisture, about 5 to 6 minutes per side.